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Using Standardized Recipes

Using Standardized Recipes. Standardized Recipes. INGREDIENTS Listed in the order used Amounts. YIELD. Number of servings or amount the recipe makes. Temp., time, & equipment. Size and type of pan Other equipment needed Oven temp Preheating instructions. Step-by-step directions.

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Using Standardized Recipes

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  1. Using Standardized Recipes

  2. Standardized Recipes INGREDIENTS • Listed in the order used • Amounts

  3. YIELD • Number of servings or amount the recipe makes

  4. Temp., time, & equipment • Size and type of pan • Other equipment needed • Oven temp • Preheating instructions

  5. Step-by-step directions • How and when to combine ingredients • Some recipes include both conventional and MW method

  6. Nutrition Information • Not on all recipes • May include: • Fats Fiber • Carbs Sodium • Protein Vitamins • Fiber Minerals

  7. 2 Basic systems of measurement • 1. Customary Units (most common) • Ounces, teaspoons • Cups, pints, gallons 2. Metric Units (based on multiples of 10)

  8. Metric Units (continued) • Include: • Milliliters ml • Liters l • Milligrams mg • Grams g • Kilograms kg • Degrees Celsius °C or centigrade

  9. Metric continued • Millimeters mm • Centimeters cm • Meter m

  10. VOLUME • The amount of space an ingredients takes up • examples • 1 cup cooked pasta • 1 tsp oregano

  11. Ingredients measured by weight or heaviness

  12. Ingredients measured by count or number

  13. MEASURING BY WEIGHT

  14. What is the difference between I cup of popcorn and 1 cup of water???????????????

  15. Both take up the same amt of space-eight fluid ounces- but they do not weigh the same; the water is heavier

  16. Kitchen Scales • Use to find out how much each cup weighs • Weight is often measured in ounces, while volume is measured in fluid ounces

  17. CONVERTING RECIPES • To change a recipe if the yield is not the amount needed. • At home what do you usually do? • Why might it be different in a restaurant?

  18. To increase or decreaserecipe yields; • Decide how many servings you need, or the DESIRED YIELD • Determine the CONVERSION FACTOR or the number that each ingredient amount is multiplied by in order to adjust the yield of the recipe

  19. Desired yield Original yield =Conversion factor If a recipe serves 8 And you need to serve 4 What is the conversion factor?

  20. Multiply each ingredient amount by the conversion factor. This keeps all the ingredients in the same proportion as in the original recipe.

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